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Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake Recipe
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★★★★★

4.9 from 5 reviews

A festive and indulgent Sugar Cookie Cheesecake featuring a buttery sugar cookie crust, creamy cheesecake studded with colorful cookie dough balls, and topped with a luscious white chocolate ganache. Perfect for holidays or special occasions, this dessert combines classic flavors with playful textures for a delightful treat.

Ingredients

Scale

Sugar Cookie Crust

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)

Cookie Dough Balls

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 5 TBSP Milk
  • 1/3 cup Christmas sprinkles (jimmies)

Cheesecake Filling

  • 32 oz Cream cheese (room temperature)
  • 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 3/4 cup Sour cream (room temperature or Greek yogurt)
  • 1/2 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
  • 2/3 portion of Cookie dough balls (prepared earlier)

White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Toppings

  • Remaining cookie dough balls
  • Christmas sprinkles (jimmies)

Instructions

  1. Prepare Sugar Cookie Crust: Preheat your oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with parchment paper, spraying again. In a medium bowl, combine flour, baking soda, and salt. In a mixer, beat butter and cane sugar on high for 2 minutes until light and fluffy. Add vanilla, egg, and egg yolk, mixing on medium until combined. Gradually add dry ingredients on low speed until just mixed, then fold in Christmas sprinkles. Press dough evenly at bottom of prepared pan; it should not cover sides. Bake 25-30 minutes until golden on top. Cool.
  2. Make Cookie Dough Balls: While crust bakes, mix flour and salt in a medium bowl. In a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla and milk, mixing on medium until smooth. Add dry ingredients slowly on low speed, just until combined, then stir in Christmas sprinkles. Roll dough into small balls the size of a dime to a nickel on wax paper-lined cookie sheet. Freeze dough balls until firm to use later.
  3. Prepare Cheesecake Batter: Preheat oven to 325℉. Start hot water for a water bath by heating water to steaming. Beat cream cheese and sugar on high for 2 minutes, scraping sides midway. Blend in sour cream, heavy cream, and vanilla on medium until smooth with no lumps. Mix in eggs on low speed until just combined. Fold in 2/3 of the frozen cookie dough balls carefully using a spatula.
  4. Assemble and Bake Cheesecake: Pour cheesecake batter over cooled cookie crust. Set up a water bath by placing the springform pan inside a larger pan and filling with hot water halfway up the sides, either by placing cake pan inside roasting pan or wrapping springform pan with foil (both methods prevent cracking). Bake for 80-90 minutes until edges are set and center jiggles slightly. Turn off oven, crack open door, and let cheesecake cool inside for 30 minutes to prevent cracks.
  5. Chill Cheesecake: Remove cheesecake from oven, place on cooling rack, and cool completely. Wrap pan in foil and refrigerate for at least 6 hours, preferably overnight, to fully set.
  6. Prepare White Chocolate Ganache: Heat heavy cream in a small pan over medium heat until steaming. Place white chocolate chips in a bowl and pour hot cream over them. Let sit 2 minutes, then stir until smooth. If chocolate chunks persist, microwave in 20-second intervals until melted perfectly smooth.
  7. Finish and Decorate: Remove chilled cheesecake from refrigerator, carefully remove springform sides and parchment paper. Pour white chocolate ganache evenly over cheesecake. Freeze for 10 minutes to set ganache. Garnish with remaining cookie dough balls and Christmas sprinkles for festive presentation.

Notes

  • Make sure all dairy ingredients are at room temperature for smooth batter.
  • Freezing the cookie dough balls solid helps prevent them from melting into the cheesecake during baking.
  • The water bath helps the cheesecake bake evenly and prevents cracks.
  • You can substitute Greek yogurt for sour cream for a slightly tangier flavor.
  • If you don’t have Christmas sprinkles, colorful nonpareils or jimmies work well as a festive substitute.
  • Allow cheesecake to chill overnight for best texture and flavor development.

Nutrition

Keywords: sugar cookie cheesecake, holiday cheesecake, festive cheesecake recipe, white chocolate ganache cheesecake, cheesecake with cookie dough, Christmas dessert

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